Bread roll by Nigel Slater.

- Bread roll recipes | Nigel Slater | Food | The Guardian
Soft rolls with feta and kefir
These rolls prove more slowly than usual because of the cold kefir.
Speed things up by using a warm bowl and by warming the flour in the oven for a few minutes before adding the yeast and liquid.
You will also need a rectangular baking dish or bread tin, approximately 25 x 16cm. Makes 6 rolls

plain flour 500g
fast-acting yeast 1.5 tsp
sea salt 0.5 tsp
kefir 200ml
olive oil 3 tbsp
warm water 100ml
feta cheese 200g
rosemary 3 bushy sprigs
thyme 5 bushy sprigs

To finish:
olive oil a little
thyme and rosemary a few sprigs

Put the flour (500g), yeast (1.5tsp) and salt (0.5tsp) in a large, warm mixing bowl.
Put the kefir (200ml) in a jug, add the olive oil (3tbsp) and the warm water (100ml) and stir well.
Combine the kefir mixture and flour with a wooden spoon or your hands and mix until you have a soft and slightly sticky dough.

Crumble the feta (200g) into a small bowl.
Remove the leaves from the rosemary and thyme and finely chop them to give you 1.5tbsp, and add to the crumbled cheese.
If you are making the dough by hand, tip on to a floured board and knead the cheese and herbs into it.
If you prefer the easy way, use a food mixer fitted with a dough hook to knead the cheese and herbs into the dough.
Continue kneading for a couple of minutes, adding a little more flour if necessary to stop it sticking, then put the dough back in its bowl, cover with a clean, warm cloth and put it in a warm place.
Leave the dough in peace until it has risen to almost twice its original size.

Line a deep-sided baking tin with a piece of baking parchment.

Cut the dough into 6 equal pieces then shape each one into a round bun.
Place the buns in the baking tin, three down each side, then return to the warm place, cover with the cloth and leave for about 30 minutes, until nicely risen and touching one another.

Set the oven at 220C/gas mark 8.
Toss the herbs in the olive oil and scatter them over the rolls then bake for about 20 minutes, until lightly golden brown.